Chocolate Banana Crumb Muffins

Chocolate Banana Crumb Muffins


3/4 cupbutter (175 mL)
2 cupsgranulated sugar (500 mL)
3 eggs
2 tspvanilla (10 mL)
1 1/2 tspbaking soda (7 mL)
1 tspsalt (5 mL)
3 cupsflour (750 mL)
1 1/2 cupsbuttermilk (375 mL)
1 1/2 cupsmashed banana (375 mL)
1 cupHERSHEY’S CHIPITS Semi-Sweet Chocolate Chips or HERSHEY’S CHIPITS REESE Peanut Butter Chips (250 mL)
6 tbspbutter, melted (90 mL)
1/2 cupbrown sugar, packed (125 mL)
1 tspground cinnamon (5 mL)
1 cupall purpose flour (250 mL)


    1. Preheat oven to 375°F (190°C). Line muffin cups with paper baking cups.
    2. For the CRUMB TOPPING, in a mixing bowl add the brown sugar, cinnamon and flour, then add melted butter and mix until crumbly. Set aside.
    3. For the muffins, mash the bananas and set aside. In a mixing bowl, cream together butter and sugar. Add eggs and vanilla until incorporated. Add baking soda and salt. Alternately, add the flour and buttermilk just until blended. Mix in mashed bananas and HERSHEY’S CHIPITS.
    4. Fill muffin cups about 3/4 full with batter. Sprinkle crumb topping evenly on top of each muffin. Bake for 15-20 minutes or until a toothpick inserted in center of muffin comes out clean.

    Makes 24 muffins.

    Tip: To make buttermilk, use 1 tablespoon (15 mL) of lemon juice or vinegar plus milk to equal 1 cup (250 mL).

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